Philly Pumpkin Swirl Cheesecake Recipes
This is a Kraft Foods recipe and it is the best pumpkin cheesecake I have ever had. The best tip I can give is follow the recipe as written.
Recipe From food.com
Provided by katflu57
Categories Cheesecake
Time 5h20m
Yield 16 serving(s)
Number Of Ingredients 10
This is "cheesecake for dummies"! I found this recipe on kraftfoods.com and it is the easiest way to making a cheesecake other than buying it. People who don't like pumpkin pie will love this! Pumpkin Pie Spice can be used in place of the cinnamon, cloves and nutmeg. Cooking time includes refrigeration time!
Recipe From food.com
Provided by Maggie
Categories Cheesecake
Time 4h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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1 cup canned pumpkin 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg Dash of ground cloves Directions Preheat oven to 325 …
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Total Time 5 hrs 15 mins
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- Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
- Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.
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1 MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. 2 BEAT cream cheese, 3/4 cup of the sugar …
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1 MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan. 2 BEAT cream cheese, 3/4 cup of the sugar …
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- MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter.
- Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat Layers. Cut through batters with knife several times for marble effect.
- BAKE at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (or, bake at 300 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
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